ANTOJITOS MEXICANOS 3

Intermediate - Handwash sink used for purposes other than handwashing. Observed stack of buckets stored in basin of hand sink in prep area. Warning

Intermediate - No hot running water at three-compartment sink. Observed water at the triple sink at 79F. Warning

Basic - Standing water in floor drain/floor drain draining very slowly. Observed standing water in and around floor drain in front of triple sink in prep area. Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen chicken thawing in container on food prep table. Operator placed chicken in refrigeration. Warning

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in bucket in prep area. Warning

Basic - Accumulation of black mold-like substance in the interior of the ice machine. Warning

Basic - Ceiling tiles soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen and prep area. Repeat Violation Warning

Basic - Open dumpster lid in parking lot. Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 12/1/24. Warning

Basic - Ceiling tiles soiled with accumulated food debris, grease, dust, or mold-like substance in prep area and kitchen. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Floor area(s) covered with standing water. 1. Observed on floor in front of reach in cooler in prep area 2. On floors in front of the triple sink in ware wash area.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in mop bucket I. Prep area.

Intermediate - Handwash sink used for purposes other than handwashing. Observed sanitizer bucket stored in hand sink basin in ware wash area. Operator removed. Corrected On-Site Repeat Violation

Basic - Ceiling tiles and vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen and prep areas. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse stored on top of chest freezer in kitchen.

Basic - - From initial inspection : Basic - Ceiling tiles and vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen and prep area. Repeat Violation Warning - From follow-up inspection 2024-06-11: Basic - Ceiling tiles and vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen and prep area. Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed holes in ceiling tiles throughout kitchen and food prep area. Warning - From follow-up inspection 2024-06-11: Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed holes in ceiling tiles throughout kitchen and food prep area Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler in the kitchen. Warning - From follow-up inspection 2024-06-11: Basic - Standing water in bottom of reach-in-cooler in the kitchen. Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for chlorine used at the triple sink. Warning - From follow-up inspection 2024-04-09: Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for chlorine used at the triple sink. Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles soiled throughout kitchen and prep areas. Warning - From follow-up inspection 2024-04-09: Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles soiled throughout kitchen and prep areas. Time Extended

Basic - - From initial inspection : Basic - Exterior door in poor repair. Observed side exterior glass door with several cracks. Warning - From follow-up inspection 2024-04-09: Basic - Exterior door in poor repair. Observed side exterior glass door with several cracks. Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Hole in the wall at the entrance to kitchen. Warning - From follow-up inspection 2024-04-09: Basic - Hole in or other damage to wall. Hole in the wall at the entrance to kitchen. Time Extended

Basic - - From initial inspection : Basic - Standing water in floor drain/floor drain draining very slowly. Standing water in pitted areas around floor drain in the kitchen. Warning - From follow-up inspection 2024-04-09: Basic - Standing water in floor drain/floor drain draining very slowly. Standing water in pitted areas around floor drain in the kitchen. Time Extended

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Can of Raid stored next to container of dry beans on bottom shelf of food prep table in dry storage.

High Priority - Toxic substance/chemical improperly stored. Can of Raid, WD40, and flex seal stored next to container of beans on bottom shelf of food prep table in dry storage area.

Intermediate - Handwash sink used for purposes other than handwashing. Cutting boards stored behind hand sink faucet and spatula in basin at handsink next to triple sink.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit.

Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken and cooked beef stew, prepared on Monday per operator, in the reach in cooler in ware wash area. Repeat Violation

Basic - Accumulation of black mold-like substance in the interior of the ice machine/bin in warehouse wash area.

Basic - Bowl or other container with no handle used to dispense food. Plastic to go bag used in the rice, in dry storage area.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Some ceiling tiles stained and bulging throughout dining area, kitchen, and ware washing area. Repeat Violation

Basic - Equipment in poor repair. 1. Torn door gasket on turbo air reach in cooler in the kitchen.

Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. In kitchen and warewashing areas.

Basic - Floor area(s) covered with standing water. Standing water around floor drain in the kitchen.

Basic - Floor tiles missing and/or in disrepair. 1. Holes in the floor in the dining room. 2. Floor pitted around floor drain in the kitchen, standing water.

Basic - Food stored on floor. Plastic water bottles stored on the floor in the storage area.

Basic - Hole in or other damage to wall. Holes in bottom of both walls at entrance to kitchen.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil water with spoon 70F by steam table in kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Door gaskets on turbo air reach in cooler in the kitchen.

Basic - Unwashed fruits/vegetables stored over ready-to-eat food. Raw unwashed potatoes and carrots stored over washed shredded lettuce in the reach in cooler in ware wash area.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked rice 2:50 (110°F - Cooling); cooked rice 3:15 (100°F - Cooking) being cook/cooled to 41°F. Item being cooled at room temperature. Based on current cooling item will not reach 70°F within 2 hours. Operator moved to reach in cooler Corrective Action Taken

Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beef, chicken, pork, in cook line cooler not date marked. Operator states items were cooked 2 days ago. Discussed date marking

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Operator provided soap Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed in dining room and in back of house. Ceiling tiles dripping water and bulging Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over limes in two door cooler. Corrected On-Site

High Priority - Stop Sale issued due to adulteration of food product. Ice in ice machine used for consumption storing beer cans.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior ice machine

Intermediate - Handwash sink used for purposes other than handwashing. Hand sink storing utensils and stainless steal equipment.

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles leaking in dining room.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dining room.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Dumpster overflowing garbage.

Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing at room temperature

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. One door flip top cooler on the cook line at beef, chorizo, chicken, cheese lettuce (44-45F - Cold Holding), chef lowered temperature setting said it may have been hit while cleaning , will monitor and call for service if needed.

Intermediate - Handwash sink used for purposes other than handwashing. Tray of plates in hand wash sink, manager removed Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Basic - Food stored on floor. Bag of onions on kitchen floor chef picked up Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Flour not labeled

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottled water.